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Ippodo Tea, Kaboku Tearoom – Maccha Koicha

Ippodo Tea, Kaboku Tearoom - Maccha Koicha Ippodo, started in 1717, is one of the most well known tea companies in Japan, with shops in all the major department stores throughout the country. As big as it has become, the original main store is still small and friendly, located on a ... read more

Hashimoto Restaurant — Hakusasonso Villa and Garden

Hashimoto Restaurant -- Hakusasonso Villa and Garden 白沙村荘 left: Zonkoro studio and garden right: dinner Last night we had dinner at a place I had only heard about and walked past. It is the Hakusasonso (白沙村荘) villa and studio of a Japanese painter, Hashimoto Kansetsu (1883-1945). Hakusasonso is located near The Philosopher's Path ... read more

Rokudenya – Tantanmen in Ponto-cho

-- NOTICE: Unfortunately KyotoFoodie no longer recommends this restaurant. -- The company that owns Rokudenya, Kiwa Group still has some excellent restaurants in Kyoto but Rokudenya is history.The manager of Rokudenya seems to take a perverse delight in being unbelievably rude to customers. I have seen him so rude on occasion ... read more

Itojyu Umoregi Wagashi

Itojyu Umoregi wagashi (いと重菓舗・埋れ木) Yum! Wagashi, the traditional confections of Japan. read more

Omen – Udon, Kyoto Veggies, Ground Sesame

Omen - Udon, Kyoto Veggies, Ground Sesame 名代おめん Omen is best known for it's udon noodle dishes. Omen has three restaurants in Kyoto and even one in New York City. We review the main restaurant near Ginkakuji (Silver Pavilion) and The Philosopher's Path. read more
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Kyoto Cuisine

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot) Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)

Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountaino...

Mamezen Soba: Kyoto-style Dashi Soymilk Ramen Mamezen Soba: Kyoto-style Dashi Soymilk Ramen

Mamezen is another Kyoto culinary treasure and if you are into noodles and, or soymilk dis...

Recipe

Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne Japanese New Year’s Breakfast Uni Ikura Donburi and Champagne

A happy 2011 to all you foodies out there! 2010 was probably the best year of my life, ...

Hearty Mid-winter Salt Pork Mochi Rice Okowa Recipe Hearty Mid-winter Salt Pork Mochi Rice Okowa Recipe

Did you know that mochi rice isn't just for sweets? When you think mochi in Japanese cuisi...

How To

How to Make Hoshigaki (Japanese Dried Persimmons) How to Make Hoshigaki (Japanese Dried Persimmons)

Persimmons are delicious, but dried persimmons are divine. Totally divine!! Let me qualify...

My Original Hiiragi Iwashi Design (Whole Sardine and Holly Leaves) My Original Hiiragi Iwashi Design (Whole Sardine and Holly Leaves)

Last year on February 3rd, the day before spring, I put a grilled sardine head on a holly ...

Kyoto Restaurant + Cafe

Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot) Kyoto Restaurant ‘Hatakaku’ – Botan Nabe (Wild Boar Hotpot)

Botan Nabe, or wild boar nabe ‘hotpot’, is a dish commonly found in cold, rural, mountaino...

Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream Kyoto Ice Cream: Gion Kinana – Kinako Ice Cream

Gion Kinana’s fresh-made kinako ice cream, more cream than ice, is the best Japanese ice c...

Chef

Coppa Broth Ramen – Guest Cheffing at Mamezen Coppa Broth Ramen – Guest Cheffing at Mamezen

Wunderkid Chef Dylan Brawn and I guest cheffed at Mamezen last night (Oct 30, 2010). Mamez...

Otokomae Tofu: Interview with Founder and CEO Shingo ‘Johnny’ Ito Otokomae Tofu: Interview with Founder and CEO Shingo ‘Johnny’ Ito

In the last 30 years, two-thirds of the tofu producers in Japan have gone out of business....

Ingredients and Condiments

Japanese Condiment: Furikake Japanese Condiment: Furikake

Furikake is a condiment for sprinkling on rice in Japan. Conventional furikake is of medio...

What is Ryorishu? Japanese Cooking Sake What is Ryorishu? Japanese Cooking Sake

Itadakimono: Recently I visited my favorite sake brewery, Uehara Sake Brewery in rural Shi...

Cooking Utensils

Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware

Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware (京の金網細工 辻和金...

Product

Kyoto Otokomae Tofu: Popular Products Review Kyoto Otokomae Tofu: Popular Products Review

Say hello to my favorite tofu brand: Otokomae Tofu. Otokomae Tofu is a Kyoto company, new ...

Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar Wagashi: Miso Flavored Chigiri Mochi in Wasanbon Sugar

Kyoto Top-ten Foodie Omiyage Souvenir: Miso Chigiri Mochi This is miso flavored gyuhi m...

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